Local authors' books timed for healthy holiday eating, giving

Two health-oriented isle cookbooks are hitting bookstores in time for Thanksgiving menu planning and holiday stocking stuffing. Dr. Terry Shintani today was set to unveil "The HawaiiDiet Book," the long-awaited cookbook based on the so-called Governor's diet.

Gov. Ben Cayetano, who participated in a 21-day study involving isle leaders, wrote the book's preface. Chapters range from pupu to "fast and fantastic desserts." Recipes include healthy char siu manapua, Maui Tacos' pineapple tomatillo salsa, Hawaiian savory stew and taro hekka.

Also, "Eating Well in Hawaii - Fish & Poi Chefs' Low-Fat Recipes" by executive chefs Patricia Salvador and Al Salvador and nutritionist Joannie Dobbs (Mutual, Nov. 5, 1997, $18.95) features 256 pages of nutritionally sound recipes that meet Federal "low-fat" guidelines and are palate pleasing.

Recipes include Ikaika's Bionic Strawberry Defense (smoothie), stir-fried shrimp with Peking sauce, yaki soba with seven vegetables, and chocolate macadamia nut biscotti.

The authors are scheduled to sign copies of "Eating Well in Hawaii" at 11 a.m. Friday at Native Books downtown, 10 a.m. Saturday at Costco Hawaii-Kai, 4 p.m. Sunday at Barnes & Noble, 11 a.m. Sunday at Sam's Club and 12:30 p.m. Nov. 26 at University of Hawaii Bookstores.

Wine, bread, dessert and sushi: Kapiolani Community College offers a diverse menu of classes this week. First, Tim Craig leads a session on red wines, covering Burgundy, pinot noir, cabernet sauvignon, bordeau, Rhone and California Rhone wines. At 5:30-8:30 p.m. tomorrow, Ohia 118. Cost: $25.

On Monday, bakers can travel to other countries through their tastebuds. Students will make Italian Panettone, German Stollen and fruit cake, 5:30-8:30 p.m., Ohia 118. Cost: $10.

Finally, students who took the "Basic Sushi" class can learn more in an "Intermediate Sushi" class, 5:30-8:30 p.m. Tuesday, Ohia 118. Cost: $25. Limited enrollment.

Register at 734-9211 for all classes. Information is available at Web site http://leahi.kcc.hawaii.edu/ocet.

Bubba Gump goes to Maui: Bubba Gump Shrimp Co. Restaurant and Market opens Friday in Lahaina. The menu features Alabama Shrimp Spaghetti, Grilled New Orleans Sausage and Shrimp Kababs, and Bubba's After the Storm Bucket of Boat Trash, which includes Baja-cooked shrimp and slipper lobster tails, fries and coleslaw. The restaurant is donating 50 percent of its Saturday sales to Lahaina public schools.

Brewin' at Alan's: Alan Wong's Restaurant will carry "Da Kine Bean" coffee from Terry Fitzgerald Estate.

The Honaunau brew won this month's 27th annual Kona Coffee Cultural Festival "cupping" (tasting) competition as the best estate coffee out of the Big Island's North and South Kona districts.

Reminder: Deadline to register for Lahaina Cannery Mall's fifth annual Ice Carving Competition is Friday. The competition will have two divisions - professional and novice - and is being held at 2:30 p.m. Dec. 7 at the cannery. Call Cynda Hearn at (808)-661-5304.

Bird-bath tip: Quick holiday tip from Reynolds Kitchens: If your turkey is still frozen the day before Thanksgiving, try speed defrosting by placing the turkey in original wrapping in cold water and allow 30 minutes to defrost per pound.

Don't leave the turkey on the counter overnight to defrost. Bacteria that can grow at room temperatures might make your holiday dinner unforgettable - but not in a good way.

Don't take it for pomegranate: Pomegranate season tends to coincide with the holidays. Why not add these tantalizing seeds or their juices to your Thanksgiving or Yuletime feasts?

The seeds can be added to salads, desserts and marinades to add sweet-tart flavor to your meal.

For recipes and handling information, write: Pomegranate Council Recipes, P.O. Box 340, Fowler, Calif. 93625.

Fiery spuds for turkey time: Wasabi, the forceful green horseradish used to season sushi and, increasingly, a host of other foods like mayonnaise, sauces and even mashed potatoes, is widely sold in powder and paste form. Now, Kinihiko Nakano, a former chef in San Francisco, is importing fresh wasabi from Japan.

Pare away the pebbly, dirty-looking dark skin, and beautiful celadon flesh is revealed. Thinly slice, finely grate or mince the finger-size fresh wasabi roots. Each yields about a tablespoon of grated wasabi, which is as strong as the powder or paste and can be used in place of it.

Nakano said the flavor of the powdered product is marred by the chemicals used to process it. He sells fresh wasabi for $75 a pound, including shipping, but it is not necessary to order a full pound. There are around 30 roots in a pound. Once pared, the roots can be wrapped in a paper towel and kept in the refrigerator for up to two weeks, or they can be frozen.

Call (510) 686-3673.